Go Back
Print Recipe
5 from 1 vote

Biscoff Loaf Cake

This Biscoff Loaf cake has a brown sugar sponge, a hidden well of Biscoff, Biscoff buttercream and topped with a Biscoff drizzle and Biscoff biscuits.
Prep Time40 minutes
Cook Time55 minutes
Cooling and Decorating Time3 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: Cake
Keyword: Biscoff, Loaf Cake
Servings: 12 Servings
Author: Sarah Mark

Ingredients

For the Loaf Cake

  • 200 g Unsalted Butter or Stork
  • 200 g Light Brown Sugar
  • 200 g Self-Raising Flour
  • 4 Large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract

For the Biscoff Well

  • 150 g Smooth Biscoff Spread

For the Buttercream and Decoration

  • 300 g Icing Sugar
  • 100 g Unsalted Butter
  • 100 g Smooth Biscoff Spread
  • 3-4 tbsp Whole Milk
  • Biscoff Biscuits
  • 50 g Biscoff Spread

Instructions

To Make the Loaf Cake

  • Preheat the oven to 180C (160C Fan) and line a loaf tin with baking parchment. Leave to one side.
  • In a bowl cream together the butter and sugar until pale and fluffy.
  • Add in the remaining​ ingredients and mix until completely combined.
  • Pour the mixture into your loaf tin and bake in the oven for 50-55 minutes.
  • Leave to cool for 15-20 minutes before transferring onto a wire rack to cool fully.

To Make the Well

  • Core out the centre of the cake. Using a knife create a well running down the centre of the cake around 1-2cm deep. Remember and leave a border around the sides of the cake so the Biscoff spread doesn't spill out.
  • Add the Biscoff spread to a heatproof bowl and soften in the microwave for 10-20 seconds before pouring it into the well in your cake.

To Make the Buttercream and Decorate

  • Beat the butter for 5-10 minutes until soft and supple.
  • Add in 100g of Biscoff spread and icing sugar and beat until the buttercream becomes thick and creamy.
  • If the buttercream is too thick add 1 tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
  • Pipe the buttercream onto the top of your cake.
  • Add the 50g of Biscoff spread to a small piping bag or heatproof bowl and soften in the microwave for 10-20 seconds. Drizzle over the top of the cake before finishing with some Biscoff biscuits.

Notes

  • This loaf cake will last 3-4 days in an airtight container.